Food Blogs
Mongolian Stir Fry Recipe
An oriental delight that tickles your taste buds with soy sauce, tomato ketchup, ginger, sesame, and all the works, the Mongolian Stir Fry stands apart from others in the apt use of colourful veggies. Ranging from red cabbage to spinach leaves, from broccoli to baby corn, dotted with cubes of succulent paneer, this stir-fry features a splash of colours which invite you to dig in!
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| Prep Time | 10 minutes |
| Cook Time | 4 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1/2 cup parboiled broccoli florets
- 1/4 cup baby corn diagonally cut and parboiled
- 1/4 cup capsicum cubes red and green
- 1/4 cup red cabbage roughly chopped
- 1/4 cup paneer cubes cottage cheese
- 1 cup spinach leaves torn into pieces, palak
- 1 tsp butter
- 1 tsp Sesame seeds til
- 2 tsp garlic finely chopped
- 1/2 tsp grated ginger adrak
- 1 tsp green chillies finely chopped
- 1 tsp soy sauce
- 1 tbsp Tomato ketchup
- Salt to taste
Ingredients
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Rate this recipe!
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Instructions
- Heat the butter in a broad non-stick pan and add the sesame seeds.
- When the seeds crackle, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the broccoli, baby corn and sauté on a medium flame for 30 seconds.
- Add the capsicum, red cabbage and spinach leaves and sauté on a medium flame for 2 minutes.
- Add the paneer, soya sauce, tomato ketchup and salt, mix gently and cook on a medium flame for 30 seconds.
- Serve immediately.
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